Moroccan · Main course
Merguez Flatbread with Whipped Feta
A modern sharing flatbread that scatters spicy merguez, red onion and peppers over a base spread with whipped feta, then bakes it until the sausage crisps and the edges char, finished with harissa oil and herbs. It borrows the idea of a pizza but keeps the flavours firmly Moroccan — a crowd-pleasing fusion plate.
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Serves
- 4
- Level
- Medium
Ingredients
- 2 large flatbreads or pizza-style bases
- 3 merguez sausages, skinned and crumbled
- 1 red onion, thinly sliced
- 1 red pepper, sliced
- 150 g feta
- 100 g yoghurt or cream cheese
- 2 tbsp olive oil
- 1 tbsp harissa mixed with 1 tbsp olive oil
- Fresh mint and parsley, to finish
Method
- 1
Whip the feta
Blend the feta with the yoghurt and a little olive oil until smooth and spreadable.
- 2
Cook the merguez
Fry the crumbled merguez with the onion and pepper until the sausage is browned and the vegetables softened.
- 3
Assemble
Spread the whipped feta over the flatbreads, then scatter over the merguez, onion and pepper.
- 4
Bake
Bake at 220°C for 10–12 minutes until the edges are crisp and golden.
- 5
Finish
Drizzle with the harissa oil, scatter with fresh herbs, and cut into slices to share.
Chef's tips
- Skin and crumble the merguez so it spreads evenly and crisps, rather than sitting in big coins.
- Whipping the feta with yoghurt makes it creamy and spreadable, not dry and crumbly.
- Add the fresh herbs and harissa oil after baking so they stay bright.
Frequently asked questions
Can I use a pizza dough base?
Yes. A thin pizza dough, par-baked first, works well and gives a crisper result. Flatbreads are the quicker, more casual option.
How do I make it less spicy?
Use a milder merguez, cut the harissa oil, and lean on the cooling whipped feta. The peppers and onion also soften the overall heat.